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Instructions |
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For the Pork Chops- Put the pork chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
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Breading station- In three separate bowls put the flour, eggs, and the bread crumb. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
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Season the chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in the egg, and then in bread crumbs to coat.
Heat a large saute pan over medium heat and add the olive oil and butter. When the fat is hot add the pork chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.
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Shaved Brussels Sprout Salad- In a mixing bowl combine the mustard, scallions, sherry vinegar and salt. Whisk in the olive oil. Add the shaved Brussels sprouts and toss evenly to coat. Season with additional salt and pepper and serve with pork chops.
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Originally Submitted
12/21/2011
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